Homemade Pickles

There is actually more than way of making pickles. The easiest way is the quick process and the simplest can be made in 10 minutes. Others are called the fermented pickle, the refrigerated dill, the fruit pickle, sweet pickle and the pickle relish.

When vegetables are soaked in brine solution for about 4 to 6 weeks, this is called a fermented pickle. When soaked in brine and spices for a day to a week in the fridge and then stored for a month or two in the refrigerator, this is called the refrigerated dill. When a sourer taste is preferred, cucumbers are soaked for a longer period of time. This also makes the cucumbers much softer. When preferred half-sour, cucumbers are soaked for a short period of time and no vinegar is used. In this type, the cucumbers are more firm and crunchy. Fruit pickling is when fruits like peaches and apples are soaked in a sweet, sour and spicy syrup. Sweet pickle is when sweetened syrup is used. One type of a sweet pickle is the bread and butter pickle that is commonly sliced into thin strips and used on hamburgers and sandwiches. When vegetables are chopped into a relish and cooked in a spicy solution of vinegar, this is called a pickle relish.

In making homemade pickles, it is important that cucumbers are chosen very carefully. They should not be too ripe, or too young. A good pickling cucumber should be crisp, firm, have a dark green color and have many wart-like protrusions on its skin. Avoid cucumbers that are yellow in color or those with white spots and have an almost smooth skin. Ripe pickles already have seeds in them and are not good for pickling so choose the ones with no formed seeds yet. Cucumbers for pickling are best if homegrown, just-picked and are no more than 2 inches in diameter. Wash these carefully and cut them into slices.

For a more variety in taste, other vegetables such as onions, garlic and bell peppers are added. These must also be fresh and crisp. Wash these also thoroughly and slice into Vinegar used must also be chosen carefully. Distilled white vinegar is best for pickling, and some use apple cider vinegar for a sweeter taste.

The vinegar is first put to a boil with the salt and sugar. Some recipes omit the sugar. Let this solution boil for 10 minutes. This solution is then poured over a sterile jar where the sliced cucumbers and other vegetables are packed in. It is very important that the jar is sterile and dry before putting the vegetables in. otherwise, the microbes that work during the fermentation process will be contaminated and the cucumber will easily spoil. Let it cool for a few minutes then tightly seal the jar. Store this in the refrigerator and the homemade pickle can then be served the next day.

It's so easy to make and there are numerous recipes to try and experiment. Enjoy this simple home made pickled cucumber!

Home Made Pickle Safety

Ahhhh, there's nothing better than a crunchy, home made pickle. One advantage of making your own is that you can adjust the ingredients to produce the flavors you want. Want them sweet? Sour? Spicy? Just adjust the ingredients and you can have whatever you prefer.

But, are you comfortable feeding them to your friends and family? Are they safe? Here are some tips to help you make sure your pickles are safe.

1. Rule number one, above all others: Discard any preserved food that is mushy or has a foul odor. It is not worth taking a chance if you are not sure they are safe. When in doubt...throw them out!

2. Everything that touches the cucumbers must be sterilized. The jars, lids and all utensils used, must be sterilized. This may be accomplished by submerging in a boiling water bath for a minimum of 10 minutes.

3. The cucumbers used for pickling should be free from bruises or blemishes and, ideally, should be canned within 24 hours of being picked. If you buy cucumbers from the store, use them the same day they are purchased. Do not use waxed cucumbers. Wax interferes with the curing process. Unfortunately, most store-bought cucumbers today are waxed to give them a shiny appearance.

4. Use only trusted recipes. Do not change the amount of vinegar, salt or water called for in the recipe. The ratio of salt to vinegar is a critical element in curing the cucumbers and making safe pickles.

5. The container used for making the brine (salt/vinegar mix) should be stainless steel, aluminum, glass or un-chipped enamel ware. Do not use copper, brass, galvanized or iron utensils. These metals can react with acids or salts and cause undesirable color changes and/or form toxic compounds in the pickles.

6. Used canning jars may be used if they have no cracks or chips. New lids should always be used. Other jars, such as used Mayonnaise jars should not be used since they are difficult to seal properly.

7. After packing the cucumbers in the jars and attaching lids hand tight, they should be processed in a boiling water bath. Follow the instruction in your recipe to determine how long to process. Usually 10-20 minutes. Be aware that if you are at altitudes over 1,000 feet, you must process a little longer. If your recipe does not specify, add 5 minutes to the processing time.

Make sure the boiling water completely covers the top of the jars. Do not start counting the time for processing until the water returns to a full boil after placing the jars in the water.

This is not an all inclusive list of every canning tip, but if you follow the cautions here, you can be fairly comfortable that your home made pickles are safe to eat.

Pickles Variants

Pickles are one of the most interesting foods in the world. They have a great play on flavor and are good for your health. Not all people understand pickles, though. Some don't like their taste, while some just don't like how they look. Not surprising. After all, if you a look at pictures of pickles, all you'll see are damp and wrinkly fruits and vegetables; not exactly appetizing for everyone. Moreover, pickles have a very distinct odor to them. For example, Korean kimchi, a type of pickled food, has a very pronounced stench. Some people can't take this type of smell. However, pickled foods are very healthy. Most of them are very low in calories and contain many vitamins and nutrients. Pickles foods are also great as snacks and side dishes. These can be health alternatives to fried and sweet treats.

Pickling is basically the fermenting of fruits and vegetables using sour or salty mediums. There are many types of pickles. People all over the world do pickling of food. The most famous type of pickle, of course, is the pickled cucumber. Pickled cucumbers are great as snacks. You may also mix them in salads to add flavor. Pickled cucumbers are a great source for Vitamin K. Aside from this, they are very low in calories. But when eating these, remember to drink lots of water as pickled cucumbers are high in sodium. Make sure to wash them down properly to make sure you don't dehydrate yourself.

Another type of pickled food was mentioned above− Korean kimchi. Korean kimchi is basically Chinese cabbage, radish, onions, garlic stems and other vegetables, fermented with salt and different types of Asian seasonings. Kimchi is a staple side dish in Korea; so much that meals in Korea are not complete without it. Also, in Korea, kimchi is served differently depending on the season. Kimchi tastes good, but is renowned for having a very pronounced stench. However, kimchi is very rich in nutrients. It contains high amounts of Vitamin C and carotene. It is also rich in fiber, making great for detoxifying the body.

Sauerkraut is another well-known type of pickled food. Sauerkraut comes from Germany and the word basically translates to sour cabbage. This type of pickle is fermented using different types of lactic acid bacteria, including lactobacillus. Sauerkraut is somewhat similar to coleslaw as both are cabbage-based food. Sauerkraut is a staple food in Germany as it is mixed with various dishes. It contains different vitamins and nutrients, including Vitamin C.

Pickled food can also be enjoyed in other ways. Picked dills, in particular, are very famous for having so many variations. In the United States, picked dills are actually breaded and fried. These are extremely popular in the Southern parts of the United States. These are great and tasty snacks. But since they are friend and breaded, they contain fat. These are less healthy than regular sour dills. However, if you want variation in your pickles, this is definitely worth a try.